Sugar helps balance the salty and tart taste of the sauce, but you could leave it out, too, if you want.

To easily cut the pork into desired thickness, you could freeze it for about 2 hours before slicing.

For a more tender pork bistek, use the back of the knife to pound the sliced pieces of meat just before marinating.

Originally, this dish is done with Calamansi, which is more like the lime, rather than lemon. It is smaller and more tart and not readily available. Some Filipino stores sell the quite pricey frozen juices in small packets.

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